Mini Bite-Sized Blueberry Pancakes

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Add the beaten egg, margarine, and buttermilk. Mix together with a whisk until smooth. Carefully fold in the blueberries.

In a large skillet, heat 15 ml of oil. Using a tablespoon measure, drop pancake batter onto the hot skillet. You will have room for about 6 to 8 pancakes at a time.

Cook until the edges become brown and the batter becomes bubbly.

Flip pancakes over and cook until the other side is browned, too. Continue cooking the rest of the pancakes until all the batter is used up. (Add more oil to the pan as you need to.)

Serve pancakes with your favorite syrup or sprinkle with powdered sugar.